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The Home Plate - Life and Lamb

Slow Cooker Success

(Recipes) Permanent link
Adam MooreWe asked Aussie Lamb Chef Adam Moore for advice on cooking lamb at home, now that the kids are back in school, and the heat of summer is starting to fade. His response? “It’s the perfect time of year for slow-cooking! Dust off the crock pot and pick up some lamb shanks for a fool proof, flavorful dinner.”

Lamb shanks are widely available and economical, yet often overlooked at the meat counter as many consumers aren’t sure what to do with them. They’re ideal for long, slow cooking, giving home chefs loads of flavorful, moist, tender, fall-off-the-bone meat that’s hard to overcook.

“I like the versatility of lamb shanks,” says Adam. “Once you braise them, you can shred them up for tacos, pasta dishes, pizzas, or sandwiches. And just by changing the braising liquid, you can go in almost any direction for flavor, from Asian to Latino, or American comfort food.”

Here’s a recipe from Chef Adam that proves his point:
Crock Pot Aussie Lamb Shanks with Butternut Squash.

Meet the Chefs: Jeff McInnis and Janine Booth

(Meet the Chef) Permanent link
Jeff McInnis and Janine BoothExecutive Chef Jeff McInnis and Janine Booth, Chef de Cuisine, Root & Bone, NYC

Having made their names in fried chicken at Yardbird in Miami and on Top Chef, it’s no surprise that the duo of Executive Chef Jeff McInnis and Chef de Cuisine Janine Booth have already been rated the best fried chicken in New York City. But there’s a lot more going on at Root & Bone than just fried free-range birds – as the name suggests, Root & Bone has a strong theme of on-the-bone meats and root vegetables, and the kind of “rural American” cuisine that corresponds to it.

One of those on-the-bone meats is an Australian rack of lamb, which the chefs cook with a very modern “sous vide” technique but in a simple preparation with butter and aromatic herbs. It gets finished quickly on the grill for service. “We keep the flavoring simple, letting that pure, natural, pastured lamb flavor shine through.” Says Booth. “We’ve had a number of guests tell us that they usually don’t like lamb, but they love ours. I think it has a lot to do with the mild, sweet flavor of Aussie lamb. We love changing peoples’ perceptions of what lamb can taste like.”

At home, native Aussie Janine loves the “hands-off” simplicity of slow-cooked curries for lamb. “In Australia, we have all these Asian influences from Malaysia, Thailand, Indonesia and India, so curries are something we learn from an early age.” She says. “The beauty of it is you get all that flavor from just one pot – get it going with your aromatics, spices and a bit of good lamb, then let it cook while you get on to something else.”

For a simple curry to try at home, check out this recipe and video.